Fu Manchung co-owner Paul Huynh said he is always looking to take up a new challenge.
That was the idea Huynh said prompted him to leave the corporate world and pursue a 10-year career in wedding photography. According to Huynh, it was also what motivated him to start the Asian-fusion restaurant Fu Manchung two years ago with his father-in-law, Taylor Chung, who serves as a co-owner and head chef.
As a Vietnamese American, Huynh said he grew up with traditional Vietnamese food and eateries but knew there was a way to do it better. He said if he were to open a restaurant, his father-in-law would be head chef.
“My father-in-law is a little unique,” he said. “He’s Chinese, but he was born in Vietnam, so growing up, [his cooking] always had a different flair to it—I call it his own style.”
According to Huynh, the restaurant’s small menu has enough variety to accommodate everyone’s palate. Inspired by Vietnamese, Thai, Chinese and American cuisines, the menu offers dishes, such as the handrolled Flying Eggrolls, which are made with a family recipe of pork, vermicelli noodles and vegetables; a vegetarian Pho-MyVeggies soup bowl; and a KetoNoodlish stir fry that accommodates ketogenic diets.
Huynh said working with Chung allows their business partnership to thrive because they are in it together as a family.
“A lot of times, I’ve noticed partnerships in the restaurant business [are] very tough,” he said. “A lot of people I know have split or things didn’t end well, but since it’s within the family, you’ve got to make it work again.”
In the future, Huynh said he hopes the restaurant can donate 10% of its proceeds to support mission trips and projects to underdeveloped countries.
“That’s our heart, too,” he said. “Part of our passion is trying to help the community.”
Until then, Huynh said they will continue to support the community in other, smaller ways, like supporting other local businesses.
“Every family has a story, so I think it’s very important that we support local,” he said.
3416 FM 2920, Ste. 210, Spring
Hours: Mon.-Sat. 11 a.m.-3 p.m., 5-9 p.m.; closed Sun.
Keep on rolling
The Crabby Cream Rolls are made with cream cheese and imitation crab.
Step 1: Dip the egg roll skin in egg yolk to prep for rolling.
Step 2: Spoon in the filling.
Step 3: Roll halfway, fold in its sides and finish the roll.
Spring eatery, Fu Manchung, serves Asian-fusion dishes alongside familial atmosphere
The Vermicelli Boom Cha Y’all ($11.95) contains beef, shrimp and egg rolls, served with a sweet and spicy fish-based sauce. (Adriana Rezal/Community Impact Newspaper)